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As a busy mum, I am always seeking inspiration. Our blog is the perfect place to find new recipes, entertaining and holiday ideas and so much more!
- My Tistrand, Co-founder & mum
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Roasted sweet potato rounds topped with Mexican beans, cashew nut sour cream and coriander. A household favourite with a twist!

Serves 4 - 35 mins
Ingredients:
  • 100g raw cashews
  • 10g nutritional yeast
  • 1kg sweet potatoes
  • 1 yellow capsicum
  • 2 tomatoes
  • 1 packet coriander
  • 1/2 red onion
  • 2 x 400g tin of adzuki beans (can be kidney or black beans)
  • 1/4 cup tomato paste
From your pantry
Oil, salt, pepper, white wine vinegar, smoked paprika, ground cumin, dried thyme.

This recipe is gluten-free.
Method:


1. Set oven to 220ÂșC. Soak cashews and nutritional yeast in 1/3 cup water and 1 1/2 tbsp vinegar. Set aside.


2. Slice sweet potatoes into 1cm rounds. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Roast (on seperate trays if needed) for 20-25 minutes until golden.


3. Dice capsicum and tomatoes. Roughly chop coriander. Toss together and set aside.


4. Dice onion. Add to frypan over medium-high heat with 2 tbsp oil. Cook for 4-5 minutes. Add 1/2 tsp dried thyme, 1 tbsp paprika, 1 1/2 tbsp cumin, 1 tbsp oil and cook for 1 minute. Add drained beans, tomato paste and 1 cup water. Cook for 5 minutes. Season with salt and pepper.


5. Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.


6. Layer sweet potato evenly among plates. Top with beans, salsa and sour cream.
As a busy mum, I am always seeking inspiration. Our blog is the perfect place to find new recipes, entertaining and holiday ideas and so much more!
- My Tistrand, Co-founder & mum
ORDER MEALS HERE